Enjoy leftovers by design with this easy recipe

(NC) Good chefs know how to make the best use of their resources to reduce food waste and save time. Take a page from their book and start to think of leftovers as your kick-start to another meal.

Try this easy roast beef recipe developed by Chef Jean-Francois Fortin of the Fairmont Chateau Lake Louise for a delicious meal that transforms into simple next-day appetizers. As an added bonus, these appetizers are much healthier for you than most store-bought frozen apps, with the goodness of veggies combined with protein-packed beef.

Maple Roast Beef

Prep Time: 15 to 30 minutes
Cook Time: 1.5 to 2 hours
Serves: 4, plus leftovers for 40 next-day appetizers

Roast Ingredients:

• 1/2 cup maple or brown sugar
• 1/4 cup grainy Dijon mustard
• 4 cloves garlic, minced
• 1 tbsp coarsely cracked black peppercorns
• 1/2 tsp salt
• 4 lbs (2 kg) top sirloin beef oven roast

For next-day app’s (meal 2):

• 1 lb parsnips, peeled
• 1/4 cup maple syrup
• 1 tbsp olive oil
• 1/2 tsp each coarse sea salt and freshly ground pepper
• For sauce, 2 tbsp each maple syrup and grainy Dijon mustard

For Roast:

1. In bowl, mix together maple sugar, mustard, garlic, peppercorns and salt. Place roast, fat-side up, on rack in shallow foil-lined roasting pan. Insert oven-safe meat thermometer into centre of roast, avoiding fat or bone. Rub maple mixture all over roast. 
2. Oven-sear beef by placing in 450°F (230°C) oven for 10 minutes. Reduce heat to 275°F (140°C) and cook until thermometer reads 135°F (57°C) for medium-rare; about 1-1/2 hours. Remove from oven. 
3. Place roast on cutting board, cover with foil and let stand for least 15 minutes. Reserve approximately 8 oz (250 g) of rare roast beef to make the next-day appetizer bites. 

For appetizer:

• Cut parsnips into matchsticks, about 2-inches (5 cm) long and ½ inch (1 cm) thick. Place parsnips in large rimmed baking sheet. In bowl, whisk together maple syrup, olive oil, salt and pepper. Drizzle mixture over parsnips, tossing to coat. 
• Roast in 425°F (225°C) oven, stirring occasionally, until very golden and crisp; about 20 minutes. Let cool slightly.
• Wrap cooled parsnip in room temperature thin slices of leftover roast beef. Place parsnip-wrapped beef on serving platter and serve with Maple Dijon Dipping Sauce: 2 tbsp maple syrup mixed with 2 tbsp grainy Dijon mustard.